Roasted Vegetable Tagine

Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 2 medium Carrots
• 1 medium Onion
• 1 medium Bell Pepper (any color)
• 1 can (15 oz) Chickpeas
• 3 tablespoons Olive Oil
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Ground Coriander
• 0.25 teaspoon Cinnamon
• 0.25 teaspoon Turmeric
• 1 cup Vegetable Broth
• 0.75 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 cup Dried Apricots
• 0.25 cup Almonds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Chop the eggplant, zucchini, carrots, onion, and bell pepper into bite-sized pieces.
3. 3Toss the vegetables with olive oil, minced garlic, grated ginger, cumin, coriander, cinnamon, turmeric, salt, and pepper.
4. 4Roast for 30 minutes, or until tender.
5. 5In a large pot or Dutch oven, combine the roasted vegetables, chickpeas, vegetable broth, and dried apricots.
6. 6Simmer for 10 minutes to allow the flavors to meld.
7. 7Garnish with almonds before serving.

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